“INFLUENCE OF STORAGE TEMPERATURE ON THE PHYSICOCHEMICAL STABILITY, BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY OF BIQUINHO PEPPER AND YELLOW PASSION FRUIT MIXED JELLIES WITH ADDED HONEY”. REMUNOM 2, no. 02 (February 19, 2026): 1–34. Accessed February 25, 2026. https://remunom.ojsbr.com/multidisciplinar/article/view/5527.